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3½ lbs blade (you can also use chuck roast or outside round), cut in large pieces
1 large veal shank (with the marrow, no meat needed)
5.3 oz pancetta (toucinho) or thick cut bacon (roughly 150 g), chopped
1 whole garlic head, with all cloves attached and outer white skin removed
1 medium onion, diced
1 tbs pig fat
1 tbs unsalted butter
1 tbs whole allspice
1½ cups red wine
¾ cups water
1 tsp course salt
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